3– 4 tablespoons heavy creamor milk, more as needed
Cream Cheese Frosting Dip
3ozcream cheeseroom temperature
3tablespoonsunsalted butterroom temperature
1cuppowdered sugar
½teaspoonvanilla extract
3– 4 tablespoons heavy creamor milk, more as needed
Instructions
In a large saucepan, add the water, butter, and salt. Heat until simmering and the butter is melted.
Stir in the vanilla extract and red velvet emulsion.
Add in the cocoa powder and flour and mix until it is well combined and it forms a ball of dough. Allow to cool slightly so it is just warm to the touch and not hot.
Mix in the egg and beat well until it is fully incorporated. It may seem as though it will not incorporate, but keep on mixing and it will!
It a large piping bag with a large star tip. Fill with the churro dough.
Mix together the sugar and cinnamon together and spread on a plate.
Line a wire rack with a double layer of paper towels.
Heat a large cast iron skillet or deep fryer with oil, at least 2 inches deep.
Bring the heat of the oil to 400 degrees F.
Pipe 6 inches of the dough directly into the oil, Use a pair of scissors to cut the dough from the piping tip if needed.
Fry on both sides for about 2 minutes each.
Make sure you do not over fill the pan as it will lower the oil temperature too much and will make the churros bump into each other and cause them to curl up.
Place on the wire rack for a minute to clear of excess oil, then lightly coat with the cinnamon sugar mixture.
Place on a clean plate.
Make the dips.
Melt the chocolate in the microwave by heating for 30 second intervals and mixing well between each interval.
Mix the chocolate, Nutella, and the cream together until it is combined and slightly thinned out.
Beat the cream cheese and butter together until well incorporated.
Mix in the powdered sugar, vanilla, and heavy cream until it is incorporated and beat well.
Add more cream as needed to keep the dip thin enough to dip the churros
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